Sweet potato gnocchi cake with eggplant, mushie peas and a fried egg

Great dish to use up leftover mash; and using staples like eggs and peas. I had some eggplant so I used that too. 

This is gluten/grain free.To make this dairy free omit the cream in the peas and just blend with some stock of some of water you cooked the peas in. Omit the cheese in the sweet potato cakes. Use coconut oil to cook in. Use 1-2 fried eggs per person

Serves 4-6

Ingredients

500g of sweet potato mash

1 cup grated tasty cheese

1 spring onion, finely sliced, or ¼ of a red onion finely diced

¼ tsp baking powder- gluten free

2/3 of a cup of flour, I used tapioca flour- tapoica is gluten and grain free :)

Fried eggs to top your pattie

Mix altogether and shape into 4 or 6 patties, leave in fridge until you need them.

Mushie peas

2 ½ cups of frozen peas (300g)

2 tbsp pure cream

1 tbsp lemon juice

Salt and pepper to season

Cook peas in boiling water for 5 minutes, drain and process everything together until mostly smooth. You could also use a potato masher for a chunkier version.

For the eggplant if you want to include it: this is just 1 small eggplant sliced thin and 2-3 finely sliced garlic cloves, cooked in coconut oil/ghee for 5 minutes until golden brown.

To put together simply cook your patties and egg in coconut oil/ghee. The patties take 2-3 minutes a side until golden brown. Start with a layer of pattie, then peas, then eggplant and then top with your fried egg. I serve this with some extra steamed broccoli.